Artisan Anchovy Fillets in Sea Salt from L'Escala
- Succulent and meaty - approx. 9 whole fish
- Soak in cold water and drizzle with olive oil
- From the port of L'Escala, famous for anchovies
- Hand cleaned and preserved in sea salt
- By Anxoves de L'Escala, founded in 1940
- Size - 4.58 oz/130 gr drained wt
These succulent, meaty fillets are so fresh and clean tasting that they seem more like just harvested fish than salted. This is the reason that people across Spain celebrate the anchovy and savor every bite of each fillet.
To give you the freshest, most flavorful anchovies, Anxoves de L'Escala presents this special format. These fillets are deboned and packed in a salty brine, not yet rinsed or packed in oil. Simply take the final step and soak them in water for 30 minutes. Pat dry and drizzle with extra virgin olive oil to experience the most amazing anchovies you have ever tried. There are approximately 9 whole fish per package, 18 fillets in total.
L'Escala is famous as the source of one of Spain's finest anchovies. This small port on the Mediterranean coast of Catalonia has been a fishing village for at least twenty five hundred years, when the ancient Greeks brought the art of salting fish to the region. The local people love the anchovy so much they have a museum and annual festival to celebrate this wonderful fish.
Local women still clean each anchovy one-by-one just as they did in previous generations. The plump fillets are rinsed of extra salt and packed by hand. From that moment, they are kept refrigerated until they reach your table, keeping them fresh and delicate.
Before being cleaned, L'Escala anchovies are packed in barrels with sea salt for up to two years - the anchovy master in the port decides how long the anchovies should be cured according to decades of experience.
Our supplier, Anxoves de L'Escala, continues a tradition it started in 1940. The original small workshop has been replaced with a highly sanitary and modern facility, but the artisan methods are still followed.
Allow the anchovies to warm to room temperature before you serve them. They can be kept in your refrigerator for months.
Serving ideas: Serve fillets on freshly toasted bread drizzled with olive oil, add to cold soups like salmorejo, a type of thick gazpacho, add to crisp escarole salad with slivers of onion, sliced boiled egg and Bonito del Norte tuna with a dollop of romesco sauce or serve over fresh sliced tomatoes with celery, onion and watercress.
Anchovy fillets and sea salt.
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